不同灌溉方法对不同氮肥在温室土壤-植株中的氮素分配影响

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以番茄为供试作物,采用田间微区试验的方法研究了不同灌溉方法和不同氮肥种类对氮素在土壤不同层次间的残留以及在番茄植株不同部位之间的分配。结果表明,在番茄整个生育期内,土壤中无机氮主要以NO3--N的形式存在,NH4+-N所占比例很小。0~100cm土层中,滴灌和沟灌各处理土壤中NH4+-N的含量在整个生育期内含量均比较低(低于6mgkg-1),且变化幅度不大,各土层NH4+-N的含量受灌溉方式和施肥的影响较小。无论是滴灌还是沟灌,番茄全生育期内0~20cm土层土壤NO3--N含量始终较高。沟灌易引起土壤中NO3--N向下层迁移,而滴灌对40~60cm土层及其以下各层次土壤的NO3--N分布影响作用不明显。硝态氮肥较铵态氮肥和酰胺态氮肥更易随水向深层土壤迁移。灌溉方式对肥料15N在果实、茎、叶中的分配比例没有明显影响,肥料15N在番茄地上部分各器官所含的量以果实为最高,其次为叶,茎中的含量最少;两种灌溉方法间肥料15N在果实、茎、叶的分配比例差异不大,平均为2.9∶1∶1.6。 Taking tomato as tested crop, field experiment was conducted to study the effects of different irrigation methods and different nitrogenous fertilizers on the distribution of nitrogen in different soil layers and between different parts of tomato plants. The results showed that during the whole growing period of tomato, the inorganic nitrogen in soil mainly existed in the form of NO3 - N, and the proportion of NH4 + -N was small. In 0-100 cm soil layer, the content of NH4 + -N in the soil during drip irrigation and furrow irrigation was relatively low (less than 6mgkg-1) during the whole growth period, and the change range was not significant. The contents of NH4 + -N Affected by the mode of irrigation and fertilization less. No matter drip irrigation or furrow irrigation, the content of NO3 - N in 0 ~ 20cm soil layer of tomato during the whole growth period was always high. Ditch irrigation easily caused the migration of NO3 - N in the soil, while drip irrigation had no obvious effect on the distribution of NO3 - N in the soil of 40-60 cm soil layer and below. Nitrate fertilizer is more likely to migrate to deeper soil than ammonium and amido nitrogen fertilizers. Irrigation mode had no significant effect on the distribution ratio of 15N fertilizers in fruit, stems and leaves. The content of fertilizer 15N in the aboveground parts of tomato was the highest among all the organs, followed by leaves and stems. The two irrigation methods Fertilizer 15N in the distribution of fruits, stems, leaves, the difference is not large, with an average of 2.9: 1: 1.6.
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